CHICKPEA CROUTONS

roasted chickpea croutons

The perfect alternative to popcorn for a night in with a DVD, a handy snack alternative to roasted nuts or even sprinkled over a salad for a crispy bite offering a GF alternative to crispy bread croutons. You can vary the seasonings as you wish. I went for an Indian theme for my first batch and then through in a few Italian spices and a little tomato paste for a lovely crunchy salad topper. I would really recommend the salad topper as a really quirky alternative to croutons as the texture is great! The chickpeas will keep for a few days if stored in an airtight container so you’ll have plenty of snack options to hand. I haven’t yet tried freezing these but I imagine that would also work well. The spice combinations below are just examples of what I went for so feel free to through in whatever you choose!

By: shani

Ingredients

1 tsp chili powder

1 tsp ground cumin

1 tsp garam masala

¼ tsp garlic powder

½ tsp sea salt

1 tbs ground flax or chia seeds

1 tbs fresh lemon juice

1 tbs red palm oil or olive oil

1 tsp agave nectar (optional)

200g cooked drained chickpeas

OR

Ingredients Italian:

1 tsp chili powder

1 tsp mixed Italian herbs

¼ tsp onion powder

¼ tsp garlic powder

½ tsp sea salt

1 tbs ground flax or chia seeds

1 tbs fresh lemon juice

1 tbs red palm oil or olive oil

1 tbs tomato puree

200g cooked drained chickpeas

Directions

Step 1 Method:

Step 2 Preheat oven to 200C. In a medium bowl all the ingredients and mix well adding the chickpeas last.

Step 3 Place the seasoned chickpeas in a single layer on a greased or parchment lined baking shee. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

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